Air Fryer Chicken Parmesan

Name: Air Fryer Chicken Parmesan
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, 2 large breasts (about 12 oz/340 g each), each sliced horizontally into 2 thin cutlets, then pounded to ½-inch (1.25 cm) thickness; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; ⅓ cup (42 g) all-purpose flour; 2 whole (100 g) large eggs, beaten with the water until no streaks remain; 1 tbsp (15 ml) water; 1 cup (60 g) panko breadcrumbs; ½ cup (45 g) Parmesan cheese, finely grated from a block; ½ tsp (1½ g) garlic powder; 1 tsp (1 g) dried Italian seasoning; olive oil cooking spray, for coating the breading and basket (about 12 sprays total); ¾ cup (185 g) marinara sauce, at room temperature or slightly warmed; 1 cup (113 g) low-moisture mozzarella cheese, shredded (4 oz); fresh basil leaves, torn, for garnish, to taste (optional)

From the MyKitchenBank Kitchen

Crisp panko-Parmesan cutlets cook in the air fryer in two batches, then get topped with marinara and melted mozzarella. Plan on about an hour start to finish. You get the crunch of the classic with no pan-frying and very little mess.

Prep: 25 min
Cook: 28 min
Wait: 5 min
Total: 58 min
Makes: 4 cutlets (4 servings)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, 2 large breasts (about 12 oz/340 g each), each sliced horizontally into 2 thin cutlets, then pounded to ½-inch (1.25 cm) thickness
¾ tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the breading
⅓ cup (42 g) all-purpose flour
2 whole (100 g) large eggs, beaten with the water until no streaks remain
1 tbsp (15 ml) water
1 cup (60 g) panko breadcrumbs
½ cup (45 g) Parmesan cheese, finely grated from a block
½ tsp (1.5 g) garlic powder
1 tsp (1 g) dried Italian seasoning
olive oil cooking spray, for coating the breading and basket (about 12 sprays total)
For topping
¾ cup (185 g) marinara sauce, at room temperature or slightly warmed
1 cup (113 g) low-moisture mozzarella cheese, shredded (4 oz)
fresh basil leaves, torn, for garnish, to taste (optional)

Equipment (12)

5–6 quart (4.7–5.7 L) basket-style air fryer
Sharp chef's knife and cutting board
Meat mallet or heavy skillet
Plastic wrap or parchment paper (for pounding; discard after use)
3 shallow dishes or pie plates
Plate or rimmed tray for raw breaded cutlets
Separate clean plate or tray for cooked cutlets
Instant-read thermometer
Cooking spray (oil mister or aerosol)
2 pairs of tongs (one for raw, one for cooked) or a tongs and a clean spatula
Spoon or small ladle
Aluminum foil (to keep the first batch warm)

Steps

Before you start

Plan on cooking in 2 batches of 2 cutlets. Even in a 5–6 quart (4.7–5.7 L) basket, ½-inch (1.25 cm) cutlets of this size must not touch or overlap. Each batch takes about 14 minutes including the cheese melt.
Take the mozzarella and marinara out of the fridge when you start so they aren't ice-cold when they go on the hot chicken.
Set up the three-station breading line (flour, egg, panko mix) before touching the chicken. Keep one hand for the dry stations and the other for the egg.
Raw chicken safety: have hot soapy water ready. Wash your hands after handling raw chicken or egg. Set out a separate, clean plate and clean tongs or spatula for the cooked chicken.
Air fryer models vary. Rely on an instant-read thermometer, not time alone.

1
Pound the chicken
- Slice each chicken breast horizontally into 2 thin cutlets so you have 4 pieces.
- Place them between sheets of plastic wrap or parchment and pound with a mallet to an even ½-inch (1.25 cm) thickness.
- Discard the wrap.
- Pat both sides very dry with paper towels, then season with the kosher salt and black pepper.
- Wash your hands, the mallet, and the cutting board with hot soapy water, and wipe the counter, before moving on.
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Ready when: Cutlets are an even thickness with no thick humps and the surface feels dry.
Tip: Even thickness lets the center cook through before the crust over-browns.
2
Set up breading line
- Put the flour in one shallow dish.
- In a second, whisk the eggs with the water until no streaks remain.
- In a third, stir together the panko, grated Parmesan, garlic powder, and Italian seasoning.
- Line them up left to right, with a clean plate or tray at the end for the breaded raw cutlets.
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Ready when: Panko mixture looks evenly speckled with seasoning and cheese.
Tip: Grate the Parmesan finely so it clings to the panko instead of falling off.
3
Bread the cutlets
- Use one hand for the dry stations and the other for the egg.
- Dredge a cutlet in flour and shake off the excess.
- Dip in the egg, letting excess drip off, then press firmly into the panko mixture, coating both sides and edges.
- Set it on the plate or tray for raw chicken.
- Repeat with all 4 cutlets.
- Wash your hands with soap and hot water.
- Discard any leftover egg, flour, and panko that touched raw chicken, and wash the dishes right away.
- Never reuse them for cooked food.
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Ready when: Each cutlet is fully covered with no bare patches of chicken showing.
Tip: Press the crumbs on firmly; loose crumbs blow around in the air fryer fan.
4
Preheat air fryer
- Set the air fryer to 400°F (200°C) and preheat for 3 minutes.
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Ready when: Air fryer reads 400°F (200°C) or the preheat cycle finishes.
5
Air fry first side
- Lightly spray the basket with cooking spray.
- Using the raw-chicken tongs, place 2 cutlets in a single layer without touching.
- Spray the tops generously until no dry panko remains visible.
- Air fry at 400°F (200°C) for 6 minutes.
- Keep the remaining 2 cutlets on their tray in the fridge.
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Ready when: Top crust is set and light golden.
Tip: Dry white spots of panko stay pale, so spray until they look moist.
6
Flip and cook through
- Flip the cutlets with the same raw-chicken tongs, spray the new top lightly, and air fry at 400°F (200°C) for 4 to 5 more minutes.
- Insert an instant-read thermometer into the thickest part of each cutlet.
- If either is under 165°F (74°C), cook 1 to 2 minutes more and check again.
- Then put the tongs aside for washing and switch to clean tools.
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Ready when: Deep golden crust and the thickest part reads at least 165°F (74°C).
Tip: If a cutlet browns too fast, lay a small piece of foil loosely on top.
7
Add sauce and cheese
- Spoon about 3 tablespoons marinara over the center of each cooked cutlet, leaving the edges bare so they stay crisp.
- Sprinkle about ¼ cup mozzarella over each and press it gently onto the sauce.
- Use a clean spoon and clean hands.
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Ready when: Each cutlet has a layer of sauce topped evenly with cheese.
Tip: Don't over-sauce; too much liquid softens the crust.
8
Melt the cheese
- Return the topped cutlets to the basket and air fry at 375°F (190°C) for 2 to 3 minutes.
- Check again that the thickest part still reads at least 165°F (74°C).
- Move the cutlets to a clean plate with a clean spatula and tent loosely with foil to keep warm.
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Ready when: Mozzarella is fully melted, bubbling, and lightly speckled golden; chicken reads at least 165°F (74°C).
Tip: Hold the first batch on a clean plate, never the one that held raw chicken.
9
Cook second batch
- Wash your hands and the raw-chicken tongs, then wipe out any loose crumbs from the basket.
- Repeat the first-side cook, flip, 165°F (74°C) check, topping, and melt steps with the remaining 2 cutlets, using the same times and temperatures.
- Allow about 14 minutes for this batch.
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Ready when: Thickest part reads at least 165°F (74°C) after the cheese melts.
Tip: The first batch stays crisp under loose foil; don't seal it tightly or steam will soften the crust.
10
Rest and serve
- Let the cutlets rest 2 minutes on the clean plates, then scatter with torn basil if using.
- Serve with extra warm marinara and pasta or a green salad.
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Ready when: Cheese has stopped bubbling and holds its shape.

Good to know

Tips

Pounding to an even ½ inch (1.25 cm) is the key to chicken that is juicy inside when the crust is golden.
Spray the breading until no dry spots remain; this is what browns the crust without frying.
Don't overcrowd the basket. Air needs to circulate around each cutlet for crisp edges, so cook 2 at a time.
Keep sauce off the edges and use low-moisture mozzarella to protect the crunch.
Use a thermometer in the thickest part both before topping and after the cheese melts; melted cheese can hide the true temperature.

Make ahead

Bread the cutlets up to 4 hours ahead and arrange on a parchment-lined tray. Cover the tray with a lid or plastic wrap and refrigerate on the lowest shelf, away from ready-to-eat foods. Spray right before air frying. To freeze, freeze the breaded raw cutlets on a tray until solid, then bag them for up to 2 months at 0°F (-18°C). Do not thaw on the counter. Cook from frozen at 360°F (180°C) for about 8 minutes per side, covering loosely with foil if the crust browns too fast. Confirm at least 165°F (74°C) in the thickest part before topping, and cook longer if it isn't there yet.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: store cooled cutlets in an airtight container up to 3 days. Freezer: up to 2 months, wrapped well. Reheat in the air fryer at 350°F (175°C) for 5 to 7 minutes (8 to 10 from frozen) until the thickest part reaches 165°F (74°C). Avoid the microwave, which softens the crust.

Substitutions

panko breadcrumbs → Plain dried breadcrumbs or crushed cornflakes. Use ¾ cup (about 80 g) plain breadcrumbs. They give a finer, less crunchy crust.
low-moisture mozzarella cheese → Provolone or fresh mozzarella. Pat fresh mozzarella dry and use thin slices, since it releases more water.
all-purpose flour → Gluten-free all-purpose flour with gluten-free panko. Makes the whole recipe gluten-free.
boneless, skinless chicken breasts → Boneless, skinless chicken thigh cutlets. Pound to ½ inch (1.25 cm). Cook to at least 165°F (74°C); thighs are fine up to 175°F (79°C) for a more tender texture.